Mexican charro beans

Oh, my friends, gather ‘round! Today, I want to share something truly special with you – a recipe that’s practically a warm hug in a bowl. We’re talking about Mexican charro beans, or “frijoles charros” as they’re known down south. If you’ve ever been to a Mexican restaurant and spotted a side dish that looks like a rustic, smoky, slightly spicy bean stew, chances are you’ve encountered these beauties. They’re miles away from the plain pinto beans you might be used to. Think of them as the life of the party when it comes to side dishes, a flavor explosion that’s both comforting and exciting. I remember the first time I truly tasted authentic charro beans at a family gathering – it was a revelation! The depth of flavor, the little pops of smoky bacon and spicy jalapeño… I knew right then and there I had to recreate it. This recipe is my version, honed over years of making it for my family, and it’s become an absolute staple. It’s honestly one of those dishes that makes my whole house smell amazing and my kids ask for seconds (and sometimes thirds!).

What are Mexican Charro Beans?

So, what exactly are these magical Mexican charro beans? Essentially, they are slow-simmered pinto beans cooked in a flavorful broth with a medley of delicious additions. The name “charro” actually refers to the Mexican cowboy, and the dish is meant to be hearty and robust, just like the cowboys who might have enjoyed it on their travels. It’s not just beans swimming in water; oh no, it’s so much more! We’re talking about bits of savory bacon, smoky chorizo (if you like a little extra kick!), tender onions, garlic, and often tomatoes, all infused with spices like cumin and a whisper of chili. They’re typically simmered until the beans are incredibly tender and the flavors have melded into something truly spectacular. It’s a dish that feels rustic and authentic, full of simple ingredients that come together to create something extraordinary. It’s like a more exciting, flavor-packed cousin to your everyday refried beans, but with a delightful texture and a depth that will have you going back for spoon after spoon.

How do I make Mexican Charro Beans?

Quick Overview

Making these authentic Mexican charro beans is a straightforward process that relies on building layers of flavor. You’ll start by rendering some delicious pork (bacon and sometimes chorizo), sautéing your aromatics, then combining everything with pinto beans and a savory broth. The magic happens as it simmers, allowing all those wonderful ingredients to meld together into a rich, comforting dish. The best part? Most of the work is done by the stovetop, letting the beans simmer to perfection while you can tend to other things. It’s a truly rewarding recipe that’s surprisingly easy to master, even if you’re not a seasoned cook.

Ingredients

For the Flavor Base & Beans: For the Flavor Base & Beans: For the Flavor Base & Beans: For
1 pound dried pinto beans, picked over and rinsed (about 2.5 cups)
6 strips bacon, diced
4 ounces chorizo, casing removed (optional, but highly recommended for extra flavor and a little kick!)
1 medium white onion, chopped
3 cloves garlic, minced
1-2 jalapeño peppers, seeded and minced (adjust to your spice preference)
1 (14.5 ounce) can diced tomatoes, undrained
6 cups chicken broth or water (or a mix)
1 teaspoon ground cumin
Salt and freshly ground black pepper to taste

For Garnish (Optional but recommended!):
Fresh cilantro, chopped
Crumbled cotija cheese or queso fresco
Lime wedges

Step-by-Step Instructions

Step 1: Prepare the Beans & Start the Flavor Base

First things first, get your dried pinto beans ready. Pick through them carefully to remove any little pebbles or debris, then give them a good rinse under cool water. You want to make sure there’s nothing lurking in there! Set them aside. Now, grab a large, heavy-bottomed pot or Dutch oven. Add the diced bacon to the pot and cook over medium heat until it’s nice and crispy. This is where a lot of that foundational flavor comes from, so don’t rush it! Once the bacon is crisp, use a slotted spoon to remove it from the pot and set it aside on a paper towel-lined plate, leaving the rendered bacon fat in the pot. If you’re using chorizo, add it to the pot now and cook, breaking it up with your spoon, until it’s browned and cooked through. Remove the chorizo and set it aside with the bacon. If there’s excessive grease, you can drain off a tablespoon or two, but leave some for sautéing the veggies.

Step 2: Sauté the Aromatics

Add the chopped white onion to the pot with the remaining bacon and chorizo drippings. Cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, stir in the minced garlic and minced jalapeño. Cook for another minute until fragrant. Be careful not to burn the garlic – burnt garlic is just bitter, and we don’t want that! The aroma at this stage is incredible; it’s starting to smell like a fiesta in my kitchen!

Step 3: Combine Everything in the Pot

Now it’s time to bring it all together! Add the rinsed pinto beans to the pot with the sautéed onions, garlic, and jalapeños. Pour in the undrained can of diced tomatoes, the chicken broth (or water, or a mix of both – chicken broth adds a nice depth!), and the cumin. Stir everything really well to combine. Make sure the beans are submerged in the liquid. If they aren’t quite covered, add a little more broth or water until they are.

Step 4: Simmer Until Tender

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently. This is where the patience comes in, but trust me, it’s worth it. You’ll want to simmer them for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally, making sure nothing is sticking to the bottom of the pot. If the liquid level gets too low, you can add a little more broth or water. The beans should be soft enough that you can easily mash one against the side of the pot with your spoon. This is also when you’ll want to taste and season with salt and freshly ground black pepper. Remember that bacon and chorizo are salty, so you might not need as much salt as you think. I usually add salt towards the end of the cooking process.

Step 5: Finish and Thicken (if needed)

Once the beans are tender and the flavors have melded, you can check the consistency. If you prefer your charro beans a little thicker, you can mash some of the beans against the side of the pot with your spoon to release their starch and thicken the broth naturally. Alternatively, you can remove about a cup of beans and liquid, mash them with a fork or in a small bowl, and then stir them back into the pot. Let it simmer for another 10-15 minutes to thicken further. Stir in the reserved crispy bacon and cooked chorizo during the last 15-20 minutes of simmering, or you can add them right before serving if you want them to stay extra crispy.

Step 6: Serve and Enjoy!

Ladle the hot Mexican charro beans into bowls. Garnish generously with chopped fresh cilantro, a sprinkle of crumbled cotija cheese or queso fresco, and a squeeze of fresh lime juice. The lime really brightens everything up! Serve immediately and watch them disappear.

What to Serve It With

These Mexican charro beans are incredibly versatile, which is one of the things I love most about them. They’re not just a side dish; they can be the star of the show! For a classic MEXICAN-INSPIRED MEAL, they’re the perfect accompaniment to carne asada, carnitas, grilled chicken, or even fish tacos. Imagine a plate piled high with sizzling carne asada, a dollop of guacamole, some pico de gallo, warm tortillas, and a generous scoop of these rich charro beans – pure heaven! If you’re looking for a hearty BREAKFAST, these beans are an absolute dream. Serve them alongside some scrambled eggs, crispy bacon, and warm corn tortillas. They’re fantastic in a breakfast burrito too! For a casual BRUNCH spread, they can anchor a build-your-own taco bar or be served alongside some chilaquiles. They’re also surprisingly good AS A LIGHT LUNCH or a hearty snack on their own. My family loves them scooped up with tortilla chips when we’re just lounging around. And honestly, sometimes when I’m craving something savory and satisfying, I’ll just have a bowl of these with a side of cornbread. It’s pure comfort food, and it hits the spot every single time. I’ve even used them as a base for a vegetarian chili by adding extra vegetables and spices – so many possibilities!

Top Tips for Perfecting Your Mexican Charro Beans

Over the years, I’ve learned a few tricks that make my charro beans consistently amazing, and I want to share them with you! First, about the BEANS themselves: make sure you’re starting with good quality dried pinto beans. While you can use canned beans in a pinch, the flavor and texture just aren’t the same. Dried beans absorb all those wonderful flavors much better. I always pick over my beans to ensure there are no little stones or broken beans – it’s a small step but important. When it comes to the PORK components, don’t skimp! The bacon provides a smoky foundation, and the chorizo (if using) adds a lovely spiced richness. If you can find a good quality, fresh chorizo, it really makes a difference. Regarding the JALAPEÑOS, I usually remove the seeds and membranes for a milder heat, but if you like it spicier, leave some or all of them in! Taste as you go. You can always add more heat, but you can’t take it away. The liquid is also key: using chicken broth instead of just water adds a fantastic layer of savory flavor, but vegetable broth works great if you’re keeping it vegetarian. The consistency is a personal preference. I like my charro beans to be hearty but still have a good amount of broth, so I mash a few beans against the pot to thicken it naturally. If you like them thicker, just mash more! For the BACON, I like to reserve some of the crispy bits to sprinkle on top right before serving – it adds a wonderful textural element and extra crunch. Don’t be afraid to experiment with other additions too! Some people add chunks of tomato, a bit of cilantro stem for extra flavor during simmering, or even a bay leaf. I’ve tried adding a pinch of smoked paprika for an extra smoky punch, and it was delicious. The key is to let them simmer low and slow; this is what truly tenderizes the beans and melds all those beautiful flavors together. Rushing this step will result in less flavorful, harder beans.

Storing and Reheating Tips

One of the best things about this Mexican charro beans recipe is how well they keep and reheat! If you have any leftovers (which is rare in my house, but it happens!), they’re even better the next day as the flavors continue to deepen. At ROOM TEMPERATURE, they should be fine for a couple of hours if they’re not piping hot, but for safety and to maintain quality, I always recommend refrigerating them within two hours of cooking. In the REFRIGERATOR, store them in an airtight container. They’ll stay delicious for up to 4-5 days. I find that they actually taste even better on day two or three! To reheat, you can gently warm them on the stovetop over low heat, stirring occasionally. You might need to add a splash of broth or water to loosen them up a bit if they’ve thickened too much. Alternatively, you can reheat them in the microwave in a microwave-safe dish. For FREEZER INSTRUCTIONS, these beans freeze beautifully! Let them cool completely, then transfer them to freezer-safe containers or heavy-duty freezer bags. They can be frozen for up to 3 months. When you’re ready to use them, thaw them overnight in the refrigerator and then reheat as directed above. For the GLOSSINESS, I usually add the crispy bacon back in during the last 15-20 minutes of simmering on the stovetop. If you’re planning on storing leftovers for a long time, you might want to hold back some of the crispy bacon and cilantro garnish until just before serving after reheating to maintain their texture and freshness.

Frequently Asked Questions

Final Thoughts

So there you have it, my friends – my absolute favorite way to make Mexican charro beans! I truly hope you give this recipe a try. It’s a dish that’s simple, affordable, and bursting with so much flavor and comfort. It’s the kind of food that makes people gather around the table, asking for the recipe themselves. It’s my go-to for potlucks, family dinners, or just when I need a little something special to brighten up a meal. The aroma alone is enough to make your house feel like a home. If you’re already a fan of pinto beans, this is the ultimate upgrade. If you’re new to charro beans, prepare to be amazed! I can’t wait to hear how yours turn out, so please leave a comment below and tell me what you think, or share any variations you’ve tried. And if you loved this recipe, you might also enjoy my recipe for [Link to another relevant recipe, e.g., “Authentic Mexican Red Rice”] or my [Link to another relevant recipe, e.g., “Spicy Chorizo and Bean Dip”]. Happy cooking, and enjoy every delicious spoonful!

Mexican Charro Beans

A hearty and flavorful side dish made with pinto beans, bacon, and a blend of spices.

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

Main Ingredients

• 0.5 pound Bacon diced
• 1 medium Onion chopped
• 2 cloves Garlic minced
• 1 tablespoon Jalapeno Pepper finely chopped, seeds removed for less heat
• 0.5 teaspoon Ground Cumin
• 0.25 teaspoon Dried Oregano
• 2 cans Pinto Beans 15 ounce each, drained and rinsed
• 2 cups Chicken Broth
• 0.5 cup Diced Tomatoes with green chilies, undrained
• 0.5 teaspoon Salt to taste
• 0.25 teaspoon Black Pepper to taste

Instructions

 

Preparation Steps

• In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
• Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
• Stir in the minced garlic and chopped jalapeno pepper and cook for 1 minute until fragrant.
• Add the ground cumin and dried oregano, stirring for another 30 seconds.
• Pour in the chicken broth and add the drained and rinsed pinto beans and diced tomatoes with green chilies. Stir to combine.
• Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 45 minutes, or until the beans are tender and the flavors have melded. Stir occasionally.
• Stir in the cooked bacon. Season with salt and black pepper to taste.
• Serve hot as a side dish.

Notes

These beans are delicious served with cornbread or as a side for tacos and grilled meats.